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Mutagens in commercial food processing and its microbial transformation
Narendra Kishore Merugu1, Saikumar Manapuram2,3, Tanushree Chakraborty1,2
1Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India.
Food Science and Biotechnology
|April 3, 2023
Summary
This study highlights that chemical mutagens in food can damage DNA. Microorganisms offer a promising solution for transforming these mutagens into non-mutagenic compounds.
Area of Science:
- Food Science
- Toxicology
- Microbiology
Background:
- Chemical mutagens can form in food during high-temperature processing.
- Common food mutagens include N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines.
- High-fat and high-protein foods are more susceptible to mutagen formation.
Purpose of the Study:
- To review the role of microorganisms in transforming food mutagens.
- To emphasize the need for methods to detect and identify food mutagens.
- To explore the potential of novel microorganisms for mutagen biotransformation.
Main Methods:
- Literature review on mutagen formation and microbial biotransformation.
- Analysis of mutagen classification and food product susceptibility.
- Discussion on current and future detection techniques.
Main Results:
- Microorganisms possess biotransformation capabilities against various mutagens.
- Specific food processing conditions increase mutagenic compound formation.
- Existing methods for mutagen detection and identification are crucial.
Conclusions:
- Microbial biotransformation is a key strategy for mitigating food mutagens.
- Developing advanced detection and identification techniques is essential.
- Further research into potent mutagen-transforming microorganisms is needed.
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